Slow Cooker Breakfast Bake 2 Recipe

  • 1 package shredded hash brown (24 ounce bag)
  • 1 tablespoon finely chopped onions
  • 2 cups diced ham
  • 2 cups shredded cheddar cheese
  • 1 cup shredded mozzarella cheese
  • 1/4 cup chopped fresh parsley
  • 12 eggs
  • 1 cup evaporated milk
  • 1 teaspoon Salt
  • 1 teaspoon pepper
  • 1 pound bacon, fired until crisp
Grease the crock from a 6 qt slow cooker with cooking spray. In a medium size bowl, mix the frozen hash browns and the chopped onion. Spread 1/2 half the hash browns on the bottom of the greased crock. Add 1 cup of ham on top of the hash browns and distribute evenly. Combine both cheeses with the parsley and stir to mix evenly. Sprinkle 1/2 of the mixture over the ham. Layer the remaining hash brown, ham and cheese in the ham order, patting each layer down as it is added. After finishing all the layers, combine the eggs, evaporated milk, salt, and pepper. Whisk until smooth. Carefully pour the egg mixture over the layers. Place the cover on the show cooker and turn it on low. Cook for 4-5 hours. Fry the bacon until crispy and them break it into large pieces. Have the bacon prepared before the breakfast bake is finished cooking. Approximately 15 minutes before serving, remove the cover and distribute the bacon pieces evenly on top of the breakfast bake. Place the cover back on and cook for 15 to 20 minutes. When the bacon is warm, it is ready to serve.
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